PORK MEDALLIONS WITH MUSTARD CREAM SAUCE

By March 1, 2010 Recipes

1 (1 LB.) PORK TENDERLOIN, CUT IN ½ INCH SLICES
1/3 CUP FLOUR
½ TEASPOON SALT
¼ TEASPOON PEPPER
3 TABLESPOONS BUTTER
3 GREEN ONIONS
1/3 CUP DRY WHITE WINE
1 CUP HEAVY WHIPPING CREAM
¼ CUP DIJON MUSTARD
SALT AND PEPPER TO TASTE
COAT PORK SLICES WITH A MIXTURE OF THE FLOUR, SALT AND PEPPER.  SHAKE OFF THE EXCESS.  SAUTE 1/3 AT A TIME IN THE BUTTER IN A SKILLET FOR 2 MINUTES ON EACH SIDE; REMOVE TO A PLATTER. SLICE THE GRE

EN ONIONS, RESERVING THE WHITE AND GREEN PORTIONS SEPARATELY.  SAUTE THE WHITE PORTIONS IN THE DRIPPINGS IN THE SKILLET FOR I MINUTE OR UNTIL TENDER.  STIR IN THE WHITE WINE.  COOK FOR 3 MINUTES OR UNTIL THE LIQUID IS REDUCED TO 2 TABLESPOONS.  ADD THE CREAM. SIMMER FOR 5 MINUTES OR UNTIL THICKENED TO THE DESIRED CONSISTENCY.  WHISK IN THE MUSTARD AND SEASON WITH SALT AND PEPPER TO TASTE. SPOON THE SAUCE OVER THE PORK.  SPRINKLE WITH THE GREEN ONION TOPS.

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